Save This decadent cinnamon roll breakfast bread pudding transforms ordinary morning meals into something extraordinary. The marriage of classic cinnamon rolls and creamy bread pudding creates a comforting casserole that fills your kitchen with irresistible aromas while baking. I developed this recipe after searching for the perfect make-ahead breakfast for holiday gatherings when time in the morning is precious but the meal should feel special.
This recipe became my signature brunch contribution after I first made it for a family Christmas morning. My nephew, who typically refuses anything but cereal for breakfast, requested seconds and has asked for "that cinnamon bread thing" at every family gathering since.
Ingredients
- Brioche or challah bread: Using day-old bread is crucial as it absorbs the custard without becoming soggy. The buttery richness of these breads creates the perfect foundation.
- Whole milk and heavy cream: The combination provides the ideal richness for a luxurious custard that sets beautifully. Full-fat dairy makes all the difference here.
- Large eggs: These provide structure and richness. Room temperature eggs incorporate more smoothly into the mixture.
- Brown sugar: Adds depth with its molasses notes that perfectly complement the cinnamon. Always pack it firmly when measuring.
- Ground cinnamon: Choose fresh, aromatic cinnamon for the best flavor. Ceylon cinnamon offers a more delicate flavor if you can find it.
- Vanilla extract: Use pure extract rather than imitation for a clean, warm flavor that enhances the custard.
- Cream cheese: The tangy base for the glaze that balances the sweetness perfectly. Allow it to fully soften for the smoothest texture.
Instructions
- Prepare the Baking Dish:
- Generously butter your 9x13 baking dish, ensuring you get into all corners. This prevents sticking and adds a subtle richness to the edges that become delightfully crisp during baking. A glass dish works particularly well as it allows you to see how the bottom is browning.
- Arrange the Bread:
- Cut bread into approximately 1-inch cubes and spread evenly in the prepared dish. The key is consistency in size so every piece absorbs custard evenly. If using mix-ins like pecans or raisins, distribute them throughout the bread pieces now, ensuring they're evenly dispersed for perfect texture contrast in each bite.
- Create the Custard Mixture:
- In a large bowl, whisk eggs until completely broken down and slightly frothy. This creates a smoother custard base. Gradually add milk, cream, both sugars, cinnamon, vanilla, salt, and melted butter, whisking continuously until the mixture is completely homogenous. The melted butter should be warm but not hot to prevent cooking the eggs.
- Soak the Bread:
- Pour the custard slowly and evenly over the bread cubes, making sure to hit all areas. Use the back of a spoon to gently press the bread down, helping it absorb the liquid. Allow it to rest for at least 10 minutes, occasionally pressing down again to ensure maximum absorption. For best results, cover and refrigerate overnight, which allows the flavors to meld beautifully.
- Bake to Perfection:
- Place the baking dish in a preheated 350°F oven on the middle rack. Bake uncovered for 40-45 minutes until the center is set but still slightly jiggly and the top pieces of bread have turned golden brown. If the top browns too quickly, loosely cover with foil for the remaining bake time. The internal temperature should reach about 160°F when fully baked.
- Prepare the Cream Cheese Glaze:
- While the pudding bakes, beat room temperature cream cheese until completely smooth with no lumps. Gradually add powdered sugar, followed by milk and vanilla, beating continuously until the mixture reaches a pourable consistency. Adjust thickness by adding more milk or powdered sugar as needed. The perfect glaze should ribbon off the spoon but still hold its shape briefly.
- Finish and Serve:
- Drizzle the glaze over the warm bread pudding in a decorative pattern. The warmth will help it settle into crevices while still maintaining visible swirls on top. Let stand for 5-10 minutes before cutting to allow the pudding to set slightly for cleaner slices.
Save The brown sugar in this recipe is my secret weapon. I discovered that using dark brown sugar rather than light adds a deeper molasses note that transforms this from good to unforgettable. One Christmas morning, my usually stoic father-in-law took a bite and declared it better than his mother's bread pudding—a compliment I still treasure years later.
Make-Ahead Magic
This bread pudding was designed with busy mornings in mind. You can assemble the entire dish the evening before, cover it tightly with plastic wrap, and refrigerate overnight. In fact, this extra soaking time improves the texture and flavor as the bread fully absorbs the custard and spices. In the morning, simply remove it from the refrigerator while the oven preheats, then bake as directed, adding about 5-7 minutes to the baking time to account for the chilled temperature. The cream cheese glaze can also be prepared ahead and refrigerated—just warm it slightly and whisk before drizzling.
Creative Variations
The beauty of this recipe lies in its adaptability. For a tropical twist, add 1/2 cup of diced mango and substitute coconut milk for regular milk. During fall, fold in 1 cup of diced apples and add 1/2 teaspoon of nutmeg to the custard. For chocolate lovers, scatter 1/2 cup of chocolate chips among the bread cubes before pouring the custard. Around the holidays, try adding 1/4 teaspoon of cardamom and a pinch of cloves for a festive flavor profile. Each variation maintains the comforting essence of the original while offering a new experience.
Perfect Pairings
While delicious on its own, this bread pudding becomes a complete meal when paired thoughtfully. Serve alongside a platter of crispy bacon or breakfast sausage—the savory saltiness balances the sweetness perfectly. Fresh fruit, particularly berries or citrus segments, adds brightness and cuts through the richness. For special occasions, offer a small glass of spiced apple cider or a blood orange mimosa. Coffee enthusiasts will appreciate how a medium-roast coffee with nutty undertones complements the cinnamon flavors. When serving as dessert, a scoop of vanilla bean ice cream transforms it into an elevated comfort food experience.
Troubleshooting Tips
Achieving the perfect texture balance—crisp top, custardy center—can be tricky. If your bread pudding seems too dry, your bread may have been too dry initially or the pieces cut too small. Conversely, if it's too soggy, you may need more soaking time before baking or a longer bake time. For even baking, rotate the dish halfway through cooking time. If the top is browning too quickly but the center remains undercooked, cover loosely with foil for the remainder of baking. The perfect bread pudding should have a slight wobble in the center when removed from the oven—it will continue setting as it cools.
Save Storage and Reheating
This bread pudding keeps beautifully, making it perfect for enjoying beyond the initial serving. Store leftovers covered in the refrigerator for up to 3 days. For best results when reheating, cut individual portions and warm them in the microwave for 30-45 seconds, or place in a 300°F oven for about 10 minutes until heated through. The texture may become slightly more dense after refrigeration, but the flavors actually continue to develop. If you find the pudding has dried slightly when stored, drizzle with a bit of warm cream before reheating. For longer storage, you can freeze portions for up to 2 months—just thaw overnight in the refrigerator before reheating.
Recipe FAQ
- → What type of bread works best for this dish?
Day-old brioche or challah is ideal as it soaks up the custard well, resulting in a rich, tender texture.
- → Can I prepare this ahead of time?
Yes, assemble the casserole the night before and refrigerate. Bake fresh in the morning for best results.
- → Is the cream cheese glaze necessary?
The glaze adds a classic finish, but you can skip it for a lighter option or dust with cinnamon sugar instead.
- → Are there nut-free options?
Omit pecans or walnuts if needed. The pudding remains moist and flavorful without any nuts.
- → Can I use a different type of milk?
Whole milk is recommended for creaminess, but you can substitute with a preferred dairy or non-dairy milk.
- → What is the best way to serve leftovers?
Reheat portions in the microwave or oven. The bread remains soft and flavorful even after storing.